Tuesday, July 31, 2007

A Delicious Beetroot Pesto Recipe

If there's somebody who is into beetroot as much as I am, then it's Alanna of A Veggie Venture blog. Alanna has got an impressive 41 beetroot posts on her blog already, which is way more than I've got (11 at the last count). But then, you see, Alanna has been blogging for 2,5 months more than I have, so I've still got time to catch up :) Another fellow beetroot admirer is Bea of La Tartine Gourmande, who's also got 11 beetroot recipes on her blog. If there was a Beetroot Appreciation Society, then we three should be honorary members from the beginning. (If you'd like to join, then give us a shout - we'll consider everybody's beetroot credentials!)

Last month Alanna posted a recipe for beetroot pesto that I adapted for last week's movie night. I had lots of leftover odd beetroot pieces after making those cute beetroot and blue cheese mini tartlets, so this recipe was brilliant. It was a tasty and gutsy and hearty vegetable dip that was very well received, especially by my dear friend Kadri, so this post is dedicated for her :)

Grind beetroot, garlic, toasted pinenuts and coriander in a food processor (I used my Kitchen Aid's food grinder) until you've got a coarse puree. Add some olive oil for a smoother texture, and grated parmesan cheese, if you wish. Season with salt and vinegar.

Use as a side salad (middle photo), spread of toasted rye bread (below) or stir into cooked pasta (above photo). Although I liked all the uses, the pasta sauce was my favourite - it coloured the pasta instantly into a beautiful shade of beetroot purple, and certainly brightened up simple boiled farfalle that night.

I don't think I have enough beetroot experience to be a member of your admiration society, but definitely sign me up for some seminars and orientations! This sounds delicious...I will explore this veggie more :)

Pille - This is a really great idea, and it is wonderful to be inspired by other bloggers. I also intend to try this; it seems perfect for a Summer party as it does for Winter when one cannot possibly make another stew or soup. Substantial and flavourful, this recipes makes great use of a wonderful vegetable.

I found you via Flickr, and thank goodness, some beet inspiration! I have four beets needing some prep, but aside from roasting them and having a beet and blue salad, I'm at a loss. This gives me some great ideas.

Aiii, you have me laughing out loud, Pille! But yes, the beetroot pesto's worth singing out loud, for sure. And I love the idea of a beetroot society. Maybe a certain talented graphic artist you happen to know will cook up something for members (and honorary members and understudies and, Joey, seminar attendees etc). I know, we'll be the Daring Beet Roots. :-)

that beetroot pasta sauce is taken to the nth degree of awesomeness by some finely chopped fresh mint. my family has been making it for years. I have no idea what it is about beets and mint, but they LOVE each other!

and if there ever is a beetroot appreciation club, please consider me for membership. I love them in all their guises!

That's it...I am booking a flight and heading over. You're killing me with all your FABULOUS beetroot recipes! :) I made a beet puree a while back with ricotta cheese that was tasty - but your pesto...mmmmm

Oh dear, I've never been a beetroot fan... but I am now slowlt warmign to them slow-roasted with butternut in olive oil and rosemary. Part of my dislike, though, is a textural problem, so maybe pesto is the way forward... I am astonished at how vividly the pesto coloured the pasta! Great pics.

Jeanne - if it's a 'texture thing', then pesto might indeed convince you. However, if you haven't tried roasted beetroot, then try that - the texture is quite dissimilar to the boiled one. Hope you'll give it a try!